I know this has nothing to do with music, but I love cooking, so I thought I’d share some of the ways I like to use leftover Thanksgiving turkey, vegetables, and food to make yummy post-Thanksgiving dishes that don’t taste like leftovers! So, here ya go (o:
THE DAY AFTER THANKSGIVING HASH-BROWNS
- Leftover mashed potatoes or sweet potatoes
- 1 diced onion
- 3 Tblsp. canola oil
- Salt and pepper to taste
Coat your griddle or frying pan with oil. Scatter your diced onions and smooth mashed potatoes or sweet potatoes onto pan. Fry until golden brown, then flip with a spatula. Repeat until onions are translucent and potatoes are golden and crunchy. Salt and pepper to taste.
TURKEY POT PIE
Preheat oven to 425°
- Approx. 1lb. leftover Thanksgiving turkey, cut into bite size chunks
- Any leftover peas, carrots, corn, celery, diced onions or diced potatoes you’ve got in the fridge or freezer
- 1/3 cup all-purpose flour
- Salt and pepper to taste
- 1 3/4 cups leftover gravy (cream of chicken or cream of mushroom soup works too)
- 2/3 cup sour cream
- 2 (9 inch) Pillsbury pie crusts
1. Blend flour, salt, pepper, gravy and sour cream in a large bowl.
2. Mix in your turkey and leftover / frozen veggies.
3. Place whole mixture in bottom pie crust.
4. Cover with top crust, seal edges, and cut away excess dough.
5. Make several small slits in the top to allow steam to escape.
6. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
7. Cool for 10 minutes before serving.
TURKEY CASSEROLE
Preheat oven to 350°
- 2 1/2 to 2 cups leftover Thanksgiving turkey, diced
- 16 ounces frozen spinach (optional but awesome)
- 1/2 teaspoon Lawry’s season salt or regular salt (optional)
- 1/2 teaspoon garlic powder (optional)
- 1 can Campbell’s cream of chicken soup or cream of mushroom soup or leftover gravy
- 1 cup sour cream
- 3/4 cup Parmesan cheese
- 2-3 packages crushed Ritz crackers
1. Thaw, drain, and squeeze dry your spinach
2. In a large plastic bag, smash your crackers into crumbs
3. Mix spinach, salt, garlic, soup/gravy, sour cream, Parmesan, and turkey in a large bowl.
4. Coat base of 13×9″ casserole dish with 1/2 of your cracker crumbs.
5. Carefully pour turkey mixture into dish, without relocating the bottom crumbs too much.
6. Sprinkle the remaining cracker crumbs on top of your casserole, thoroughly coating it.
7. Bake at 350° until crust is toasted on top (15-25 minutes).
